Directions

Halve tenderloin horizontally to form 2 approximately 1-inch-thick pieces.

Rub both sides of each piece with black pepper, pressing it into meat.

Grill beef on an oiled rack set 5 to 6 inches over glowing coals 5 to 8 minutes on each side for medium-rare.

(Alternatively, broil beef on oiled rack of a broiler pan about 3 to 5 inches from heat 6 to 7 minutes on each side for medium-rare.) Transfer beef to a cutting board and cool 30 minutes (I actually prefer it warm).

If desired, chill beef, loosely wrapped, at least 2 hours and up to 1 day to facilitate thin slicing.

But beef across grain into very thin slices.

In a large bowl stir together lime juice, fish sauce, sugar, and chilies until combined will (sugar should be dissolved if using).

Add beef, shallots, scallions, coriander, and mint and toss will.

Score cucumber lengthwise with tines of a fork and cut crosswise into thin slices.

Arrange cucumber around edge of a platter and mound beef salad in center.

Reviews

Most Helpful

Very tasty and authentically thai. I used soy sauce in place of the fish sauce (kosher restriction) which probably affected the overall taste a little, but not much. I served the salad over cold asian noodles and everyone enjoyed it. Thanks Mean.

Thai food is always a balance of hot, sour sweet and salty. It took 5 teaspoons of sugar to find that balance. I added in tomatoes and carrot and mixed all ingredients together through the dressing. We ate this over cold Aisan noodles and really enjoyed it once I upped that sugar. Heat was a perfect level for us.

I didn't have to make this recipe to know how good it is. This is the most authentic Yam Nuea that I have come across in a long time. The ingredients are exactly the ones that my Thai Stepmother gave to me.